- 2 (6 oz.) pkgs dried apricots
- 1 1/2 cups water
- 2 teaspoons Grand Marnier (optional)
- 1 tablespoon lemon juice
- 1/2 - 3/4 cups granulated sugar
3 cups of filling.
- Food Processor
In small saucepan place apricots and water and allow to stand, covered, 2 hours. Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. Puree along with any remaining liquid in a food processor fitted with a steel blade. Add Grand Marnier, lemon juice and sugar, mix with several on-off turns. If desired, for a sweeter filling add more sugar. Fill cupcake.